Are you craving a comforting, flavorful meal that's surprisingly easy to make? Then look no further! This non-spicy tteokbokki recipe is perfect for those who love the chewy texture of tteok (rice cakes) but prefer a milder taste. It’s a fantastic option for families with young children or anyone who prefers to avoid intense spice. This recipe delivers all the deliciousness of traditional tteokbokki without the overwhelming heat, making it a delightful addition to your repertoire of easy recipes and healthy meals. Get ready to experience the joy of homemade cooking with this simple yet satisfying dish!
Ingredients:
- 1 cup (200g) garaetteok (cylindrical rice cakes), rinsed
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup (240ml) fish stock (or chicken broth for a richer flavor)
- ½ cup (120ml) gochujang (Korean chili paste) - reduce amount or omit for less color and flavor
- 2 tablespoons gochugaru (Korean chili flakes) - reduce or omit for less color and flavor
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced (for garnish)
- Optional: 1 cup fish cakes, sliced; ½ cup spinach, chopped; 1 boiled egg, sliced.
Instructions:
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Prep the ingredients: Rinse the garaetteok thoroughly under cold water. Thinly slice the onion and mince the garlic. If using, slice the fish cakes and chop the spinach.
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Sauté the aromatics: Heat the vegetable oil in a large skillet or pot over medium heat. Add the sliced onion and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Create the sauce: Stir in the fish stock, gochujang, gochugaru (if using), soy sauce, brown sugar, and rice vinegar. Bring the mixture to a simmer. The amount of gochujang and gochugaru can be adjusted to your preference for sweetness and color, you can also omit them entirely for a completely mild version.
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Cook the tteok: Add the rinsed garaetteok to the simmering sauce. Gently stir to coat the rice cakes evenly. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the tteok are cooked through and have absorbed some of the sauce. Stir occasionally to prevent sticking.
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Add extras (optional): If using, add the fish cakes and spinach during the last 3-5 minutes of cooking time.
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Finish and serve: Once the tteok are cooked, remove from heat and stir in the sesame oil. Garnish with sliced green onions and serve hot. A perfectly boiled egg adds a nice protein boost and delightful textural contrast.
Tips and Variations:
- For a richer flavor: Use homemade fish stock or substitute with chicken broth.
- Adjust the spice level: Easily control the spiciness by adjusting the amount of gochujang and gochugaru. Omit them entirely for a completely mild dish.
- Add protein: Include cooked chicken, tofu, or shrimp for a more substantial meal.
- Vegetarian option: Omit the fish cakes and fish stock, using vegetable broth instead.
- Make it cheesy: Stir in a handful of shredded mozzarella cheese during the last minute of cooking.
Nutritional Information (per serving, approximate, without additions):
This will vary depending on the ingredients used and portion size. A general estimate for one serving would include approximately 200-250 calories, moderate protein, and low fat. For a more precise nutritional analysis, you should use an online nutritional calculator with your specific ingredient amounts.
This non-spicy tteokbokki recipe is a quick dinner idea that’s both healthy and delicious. It's a fantastic example of easy recipes that deliver big on flavor without a lot of fuss. Perfect for weeknight meals or a fun weekend cooking project, this dish is sure to become a new family favorite! Enjoy!